Yield
Makes about 3 cups; 10 to 12 servings

Notes: Up to 1 week ahead, make relish; cool, cover, and chill.

How to Make It

Step 1

Sort cranberries, discarding any soft or decayed fruit. Rinse and drain berries. Rinse lemons, trim and discard ends. Cut lemons into 1-inch chunks and discard seeds.

Step 2

In a food processor, whirl the cranberries and lemon chunks until they are finely chopped. Or grind the fruit pieces through a food chopper using a fine blade.

Step 3

Mix fruit and 1 cup sugar (or to taste) in a 2- to 3-quart pan. Bring to a boil over high heat. Reduce heat and simmer, stirring often, until mixture is reduced to about 3 cups, 8 to 10 minutes. Serve warm or cool.

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